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Glass jar with coconut pudding in it with coconut flakes on top and spoon scooping some.
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Creamy Vegan Coconut Pudding with Silken Tofu

If you want a vegan dessert that's as easy to make as it is healthy, this Creamy Vegan Coconut Pudding with Silken Tofu is it! I use silken tofu and canned coconut milk as the base for a sweet and creamy dairy-free pudding that's so good as a snack or healthier dessert recipe. Made in a blender, it takes just 5 minutes of prep before it’s chilled in the fridge.
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword coconut milk dessert, creamy vegan pudding, dairy-free vanilla pudding, easy no-bake vegan dessert, high-protein vegan dessert, refined sugar–free dessert, Silken tofu dessert, silken tofu pudding, Vegan coconut pudding, Vegan dessert recipe with coconut milk
Prep Time 5 minutes
Resting Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 240kcal
Author Lauren McNeill, RD

Equipment

Ingredients

  • 300 g silken tofu
  • 400 ml canned full fat coconut milk
  • 1.5 tbsp vanilla extract
  • 1/4 cup maple syrup
  • 1/4 tsp salt

Instructions

  • Add all ingredients to a high speed blender and blend until smooth.
  • Pour into a glass jar or container with a lid and refrigerate for at least 30 minutes to set. Serve and enjoy!

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days. 

Nutrition

Calories: 240kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 13g | Sodium: 185mg | Potassium: 163mg | Sugar: 14g | Calcium: 40mg
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